Quick Chicken Pot au Feu is my Morning Mix recipe of the week. This dish from Chickenroost.com is a twist on the classic French beef stew. Pot-au-feu means “pot on the fire.” The chicken and vegetables are seasoned with good-quality broth, fresh herbs and garlic. The result is a one-pot meal with lots of texture and flavor. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.

1. In large pot over medium-high heat, combine chicken stock, beef stock, white wine, water, bay leaf, thyme, parsley and garlic. Season chicken legs with salt and pepper; add to pot. Also place in pot potatoes, Brussels sprouts, celery and parsnips. Bring to a boil over high heat, cover and decrease heat to a gentle simmer. Cook until vegetables are almost tender, about 15-20 minutes.2. Use tongs to gently move ingredients around a bit. Continue to simmer, partially covered, until chicken is almost cooked through, about 5-10 minutes more. Add green beans and leeks and continue cooking until chicken is completely cooked and vegetables are tender, about 7 minutes.3. To serve, ladle broth into soup bowls. Serve with slices of baguette. Dice chicken and vegetables on plate. Ladle over broth in soup bowls. Serve hot, accompanied by mustard, pickles and horseradish.SOURCE: National Chicken Council

Rosemary Vegetables with Peanuts and Pomegranates was created by registered dietitian Caroline Young Bearden for the National Peanut Board. The USDA classifies peanuts and peanut butter in the nuts and seeds category, but botanically, peanuts are legumes. Although peanuts come in many varieties, there are four basic types grown in the United States: Runner, Spanish, Valencia, and Virginia. Runners are mainly grown in Alabama, Florida and Georgia, and over half of the Runners grown in the United States are used to make peanut butter. Spanish, grown mostly in Oklahoma and Texas, are primarily used to make candies and peanut oil. Valencia are mainly grown in New Mexico and are the sweetest of the four types. Virginia, grown in Virginia, North Carolina and South Carolina, are mainly roasted and sold in and out of the shell.

1. Heat oven to 400F.2. Microwave the butternut squash on high for 1 to 2 minutes. Toss in 1/2 tablespoon olive oil.3. Place all of the vegetables and garlic on a foil-lined, rimmed baking sheet. Drizzle with remaining olive oil and toss to coat. Season with pepper, salt and rosemary, tossing to coat again.3. Roast in the oven for 10 to 15 minutes. Rotate vegetables on pan with spoon. Continue roasting for another 10 to 15 minutes. Add peanuts and pomegranate arils, and mix well. Roast for an additional 5 to 10 minutes, until vegetables brown.SOURCE: Adapted from the National Peanut Board

Chicken Vegetable and Red Lentil Stew (Photo courtesy National Chicken Council and ChickenRoost.com)

Chicken Vegetable and Red Lentil Stew is a hearty one bowl winter meal. Green beans or asparagus tips can be added to the mix as well. The recipe was developed for the National Chicken Council and ChickenRoost.com.

1. In a stock pot, heat oil on medium. Add chicken and seasi with salt and cayenne pepper. Saute for 2 to 3 minutes, stirring occasionally to brown all sides of meat.2. Add garlic, ginger, and onion. Saute for another 2 to 3 minutes. Add dried spices (cumin, mustard, coriander, and cinnamon) and brown sugar and stir until well combined.3. Add broth and tomatoes with juice; bring mixture to a boil. Add the carrots and potatoes. Return mixture to a boil, reduce heat and cook for 10 minutes. Add lentils, cover, and simmer for an additional 20 minutes.4. Using a fork, check to be sure vegetables are soft. When soft, add chopped spinach, stirring to combine just until spinach is wilted. Add the 2 tablespoons of freshly chopped cilantro.5. Serve in soup bowls garnished with a dollop of yogurt or sour cream and topped with additional chopped cilantro to taste.

Cuban Hash is my Morning Mix recipe of the week. This one pan recipe from PorkBeInspired.com is great for late suppers on New Year’s Eve or breakfast or brunch on New Year’s Day. Pair the hash with poached eggs and whole grain bread or rolls. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.

1. Heat the olive oil over medium in a large skillet; add the onion and garlic and sauté for about 5 minutes.2. Add the ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.3. Add potatoes, salsa and corn; stir and cook 8 to 10 minutes or until heated through. Fold in the cilantro and sprinkle with cheese. Serve immediately.Recipe note: Feta cheese can substitute for queso fresco.SOURCE: Adapted from PorkBeInspired.com and the Hispanic Food Network

Apricot Curry Cheese Dip is a spin on a Layered Chutney Cheese Spread, an appetizer you will find in community cookbooks from coast to coast. The layered version has long been a go-to potluck starter. But mashing up the elements intrigued me. Instead of chutney, I used apricot preserves. The result was a rich dip with just the right notes of salty and sweet for a festive party.

1. With an electric mixer on medium, combine the cream cheese, cheddar cheese, curry powder and pepper sauce.2. With the mixer on low or using a sturdy spatula, blend in the apricot preserves, bacon, and green onions.3. Spoon mixture into serving bowls and garnish with chopped green onions. Serve with crackers.

Beef Tenderloin with Rosemary-Pepper Butter (Photo courtesy Taste of the South magazine and tasteofthesouth.com)

Beef Tenderloin with Rosemary-Pepper Butter is my Morning Mix recipe of the week. I found it at tasteofthesouthmagazine.com. The recipe creates an impressive holiday entrée. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.

Apricot Walnut Bars have a wonderful, light crackle on the top and the insides are soft and sweet. These are my favorite non-chocolate dessert ever and a must for the holidays. I think I have saved the best for last in this holiday series of 12 great bars that go great with tall glass of cold milk. I first made these in Mrs. Pert’s Home Economics class in grade school in Indianapolis. You can dust them with powdered sugar if desired, but it’s really not needed.

1. Place the apricots in a 2-quart saucepan. Add enough water to cover. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered. Drain. Cool completely. Chop and reserve. (Using kitchen shears makes this step a breeze.)2. Heat oven to 350F. Line a 15 1/2-by-10 1/2-by 1-inch baking pan lengthwise with nonstick aluminum foil, letting just a bit hang over the edges.3. Mix the butter and granulated sugar and 2 1/2 cups of the baking mix until crumbly. A pastry blender or two knives are tried and true tools for this, but I have found careful pulses in the work bowl of a food processor work just as well. Pour into the foil-lined baking pan, patting down evenly over the bottom. Bake 10 minutes.4. Beat brown sugar and eggs. Stir in apricots, 2/3 cup baking mix, rum, and nuts. Spread over the baked layer. Bake 30 minutes. Remove pan to a wire rack and cool completely.5. Using the foil “handles,” lift the bars from the baking pan and place on a cutting board. Remove foil and cut into bars.

Cocoa Wheat Germ and Walnut Bars are thin treats bursting with flavor. You can substitute pecans for walnuts if desired. Be sure to use a good-quality cocoa powder for best flavor. I used Ghirardelli for this recipe. For the frosting, add the milk a tablespoon at a time. I like the consistency that the entire amount gave the mixture, but you might prefer a thicker frosting.

1. Heat oven to 350F. Line a 15-by-10-by-1-inch baking pan lengthwise with nonstick aluminum foil, letting a little bit hang over the edges.2. Combine the flour, wheat germ, cocoa, baking powder, and salt. Stir with a whisk to combine.3. In a mixing bowl, blend the sugar, butter, eggs, and vanilla until smooth and creamy. Mix in the dry ingredients alternately with the milk. Stir in 1 cup of the nuts. Pour batter into the prepared baking pan and use an offset spatula to spread evenly. Bake 15-20 minutes. Remove pan to a wire rack to cool completely.4. For the cocoa cream frosting, with an electric mixer blend the butter and powdered sugar. Mix in the cocoa, vanilla, and milk.5. Lift the bars from the baking pan with the foil “handles” and place on a cutting board. Peel away the foil. Spread the cocoa cream frosting over the top and scatter the remaining walnuts over the top. Cut into bars and store in the refrigerator until ready to serve.

Peanut Butter Fudge was my mother’s signature treat and she always made it for special occasions. And peanut butter fudge is still is my sister’s favorite family recipe. It is such an easy go-to for gifts from the kitchen, treats for Santa, or just a sweet indulgence you give yourself. Store the fudge in the refrigerator or the freezer until ready to serve.

1. Line a 13-by-9-inch pan lengthwise with nonstick aluminum foil, letting a bit hang over the edges.2. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a soft boil. Reduce the heat and let simmer for 5 minutes, stirring constantly. Remove the pan from the heat.3. Add the peanut butter. Stir until well blended. Add the marshmallow creme and pure vanilla extract. Beat until well blended. Spread in baking pan. Cool completely in the refrigerator overnight.4. Lift the fudge from the pan using the foil “handles.” Place on a cutting board and carefully peel away the foil. Cut into small squares or bars. Top with colored sugar if desired.Recipe Note: Evaporated milk is regular unsweetened milk with approximately 60 percent of the water content removed. Be sure to check the label of the can. Sweetened condensed milk looks very similar.

1. Heat oven to 350F. Line a 13-by-9-inch baking pan with nonstick foil, letting 1 inch of the lining hang over the sides.2. Press the cookie dough into the bottom of the baking pan. Bake for 15 minutes, or until just golden brown. Do not overbake. Place pan on a wire rack to cool completely. While still warm, press 1 cup of the oats into the bottom of the cookie crust.3. With a mixer, combine the cream cheese, sugar, lemon zest, vanilla extract, nutmeg, and eggs. Spread over the bottom of the cooled cookie crust. Top with chopped strawberries (see Recipe Notes).4. For the crumble topping, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon. Cut 1 1/2 sticks chilled butter into pieces. With your hands (see Recipe Notes), work in the butter pieces, until loose clumps form. Scatter the mixture over the top of the berries. You do not have to completely cover the fruit (see Recipe Notes). Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.5. Refrigerate, covered, overnight. Using the foil or parchment “handles,” lift bars from pan and place on a cutting board. Cut into bars.Recipe notes:

The oats on top of the baked cookie crust help form a barrier to any liquid that exudes from the berries. Also, it’s best to let the chopped berries rest in a strainer or on paper towels for at least 15 minutes before adding in Step 3.

I keep plastic food service gloves in the kitchen at all times for mixing foods by hand. Your hands are one of your best tools in the kitchen. And the gloves help make sure you work with food safety in mind. You can buy the gloves in supermarkets and restaurant supply stores.

Any extra crumble mixture can be toasted separately at 350F for 15 minutes. Store in a freezer quality plastic bag and use as a topping for ice cream.

Food writer and cookbook author

Heather McPherson is a former food editor, restaurant reviewer and multimedia journalist for the Orlando Sentinel.
She handles press and media for Chef Art Smith’s Florida Homecomin’ Kitchen and Splitsville Luxury Lanes at Disney Springs and is the Central Florida director of new business and development for RockawayPR.
A past president of the Association of Food Journalists, she serves on the AFJ conference planning committee. She provides food content for the Florida Dairy Farmers, EdibleOrlando, hypeorlando.com (“Heather’s Florida Kitchen”), PrimeTime Kitchen (with Jim Colbert) on Real Radio 104.1, and Orlando's Morning Mix on Mix 105.1 FM.
The author of three cookbooks, she has co-written five others and edited three cookbooks. Her latest works are “Mojito” (publishing in 2018), “Field to Feast: Recipes Celebrating Florida’s Farmers, Chefs, and Artisans” and “Good Catch: Recipes & Stories Celebrating the Best of Florida's Waters” both with Pam Brandon and Katie Farmand (all three University Press of Florida).
She earned a Bachelor of Science in Journalism from the College of Journalism and Communication at the University of Florida and was honored with the college’s Emig Award, given to the student the faculty believes will contribute the most to the state of Florida through journalistic pursuits. Born Indianapolis, Ind., she and husband artist Spencer Pettit live in Mount Dora, where she serves on the Lake Cares Food Pantry Board of Directors. In 2016 she was elected to the Board of Trustees of the Marjorie Kinnan Rawlings Society.